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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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We had a jar of Chipotle Chicken Chili that I wanted to use. I decided instead of just eating it from a bowl or on nachos that I would serve it as a sort of Mexican lasagna. It turned out to be a very easy and yummy idea. Ingredients:
1 (20 ounce) jar hormel chili master chipotle chicken chilli |
10 corn tortillas |
4 ounces low fat cottage cheese |
2 ounces low-fat cream cheese |
1 tablespoon chicken broth or 1 tablespoon water |
2 tablespoons low-fat cheddar cheese |
2 tablespoons lowfat mozzarella cheese |
Directions:
1. Preheat oven to 350.
2. Soften corn tortillas in the microwave for 30 seconds.
3. In a small bowl mix cottage cheese, cream cheese, mozzerella, cheddar, and chicken broth.
4. Spray a square baking dish (8x8, 9x9, etc) with cooking spray, then spread a few tables spoons of chili onto the bottom. Place one layer of corn tortillas on top (about 3 or 4).
5. Layer about a third the jar of chili onto tortillas. Top with half the cheese mixture.
6. Repeat layer begining with 3 more tortillas, another third of the chili, and the rest of the cheese. Top with the final layer of tortillas. Cover with remaining chili and sprinkle more cheese on top.
7. Bake for 20-25 minutes.
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